The Magic Bus Trip

BawdyWench

A number of us are participating in a challenge for 90% fat:

http://magicbus.myfreeforum.org/about1000.html

A suggestion was made to have a place to post recipes that would meet this criteria. So, here it is!

I'll start with a recipe of my own. Let's pool our knowledge and creativity to come up with loads of high-fat recipes!

Bawdy's Butter Bites

1 stick Irish butter
1 Tbsp cocoa
1 Tbsp Splenda

Melt the butter, add the other stuff, and chill. OK, so it probably doesn't have to be Irish butter, but the flavor is worth it!

8 servings:
107 calories
12 grams fat (99%) Bonkers

1 gram carb (1%)
0 gram protein (0%)

_________________
"Truth does not depend on a consensus of opinion." ... Anonymous

"Caution. I'm out of estrogen, and I've got a gun." ... BawdyWench

"I'm still HOT!!! Only now it comes in flashes." ... BawdyWench

jeff · Posted: Wed Feb 20, 2008 4:17 pm Post subject:

Jeff's Egg Nog

.5 cup heavy whipping cream
3 raw egg yolks
a pinch of cinnimon
a few drops of vanilla extract

Mix all ingredients together in a blender or with a whisk.

1 serving
600 calories
60g fat 89%
5g carb 3%
11g protein 7%
1g alcohol 1%
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Eat, Drink and Be Merry, For Tomorrow We'll Die

BawdyWench · Posted: Wed Feb 20, 2008 5:12 pm Post subject:

LOVE eggnogs! I usually put nutmeg in instead of cinnamon. I also add just a dash of Splenda, though I know some people are trying to avoid that.

Thanks, Jeff!

Manaloa (Tina), I know you have recipes!
_________________
"Truth does not depend on a consensus of opinion." ... Anonymous

"Caution. I'm out of estrogen, and I've got a gun." ... BawdyWench

"I'm still HOT!!! Only now it comes in flashes." ... BawdyWench

Red · Posted: Wed Feb 20, 2008 5:27 pm Post subject:

Here's mine.

Hot 'milk'!

Blend 2 yolks in a blender with about 2 T. cold water and a few drops of vanilla in a blender. With motor running pour in about a cup and a half of freshly boiled water. Then with motor still running, plop about 3 T. butter or ghee in through the feed hole and whizz until foamy and emulified (about 10 seconds). Pour into a very large mug and sip away. So nice as a before-bed treat.

You can also add coffee instead of hot water for a buttery 'latte'.
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Red

Red · Posted: Wed Feb 20, 2008 5:29 pm Post subject:

Also, a great substitute for mashed potatoes is hard boiled eggs that are still warm, mashed throroughly with extra HB yolks (just discard some of the whites) and loads of butter, salt and pepper.
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Red

BawdyWench · Posted: Wed Feb 20, 2008 5:35 pm Post subject:

Thanks, Red! Here's another variation of the hot milk with coffee. This comes from Manaloa:

Egg Coffee

In a large mug, melt 2 to 3 Tablespoons of butter. Let it cool a bit (if you don't, the egg yolks might scramble). Add 1 to 2 Tablespoons heavy cream, 2 egg yolks, and a touch of sweetener, if desired. Whisk it well and then slowly add hot coffee.
_________________
"Truth does not depend on a consensus of opinion." ... Anonymous

"Caution. I'm out of estrogen, and I've got a gun." ... BawdyWench

"I'm still HOT!!! Only now it comes in flashes." ... BawdyWench

Red · Posted: Wed Feb 20, 2008 6:29 pm Post subject:

The blender gives it an awesome foam, though - exactly like a latte. And this one is especially good if you're not consuming cream.
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Red

Diane · Posted: Thu Feb 21, 2008 1:22 am Post subject:

Just made red's "Hot Milk"

I Heart

it.
no cream Happy

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Diane
Where's the beef, chicken, deer, etc. LOL

Manaloa · Posted: Thu Feb 21, 2008 1:20 pm Post subject:

Peanut butter fudge

1 pkg (8oz) cream cheese (check the carbs, some have 2 instead of 1 per oz)
8 tbsp coconut oil
4 tbsp peanut butter (now I wish I'd stayed with 3, but it didn't look dark enough)
1/2 cup whipped cream
1/4 cup daVinci sugar free hazelnut syrup
1/2 pkg gelatin

Soften the gelatin in the 1/4 cup of syrup and whip the cream.

While the cream was whipping, I softened up the cream cheese, coconut oil, & peanut butter in the microwave. (looking back I probably should have left out the coconut oil until I mixed the other two together better) It made a soupy mess.

While the cream is whipping, add the syrup/gelatin. Once this was incorporated I moved it to another bowl.

Added the soupy mess to the mixer to see if I could get it to mix together better. It made some kind of butter in oily liquid. I'm sitting there thinking, great that's a bunch of wasted ingredients. So I figured I'd add the whipped cream so I could throw it out together. Once I added it though, it became very creamy and smooth and not oily at all. WTF???

So I poured it into 5 little ramekins. This morning the consistency is like peanut butter fudge. Not too sweet, not too peanut buttery for me. Not bad. I don't know if I'll make it again though.

Here's the stats on it:
Calories: 590
Fat: 60g (93.2%)
Protein: 6g (4.3%)
Carbs: 4g (2.5%)
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Manaloa

Manaloa · Posted: Thu Feb 21, 2008 1:25 pm Post subject:

28 pepperoni slices with 1 oz goat cheese. (stats may vary depending on product)
Calories: 330
Fat: 30g (79.9)
Protein:16g (18.9)
Carb: 1g (1.2)

Recommended eating with Bawdy Bites or coconut bark. (not sandwiched together though)
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Manaloa

Dean · Posted: Thu Feb 21, 2008 6:18 pm Post subject:

Do y'all think I should post my tallow soup recipe? Wink

Actually, I was thinking of (finally Roll Eyes

) making some pemmican today. That would be a good high fat recipe that did not involve processed meats and dairy! I'll post it, once I perfect it. Cool

_________________
When the power of love overcomes the love of power, the world will know peace.
- Jimi Hendrix

Every day you'll see the dust
Never get off the Bus!

Manaloa · Posted: Thu Feb 21, 2008 8:04 pm Post subject:

Dean, do you use a dehydrator? oven? to dry the meat. I really want to make some pemmican, but I would really like to keep the meat as raw as possible when drying out.
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Manaloa

Dean · Posted: Thu Feb 21, 2008 8:26 pm Post subject:

Manaloa, the pulverized dried bison meat I've had in my freezer for a long time was dried with a dehydrator. I got some eye of round bison and sliced it into very thin strips. I had previously tried the oven method, but ended up burning the meat. The dehydrator works great, cuz you can turn the heat way down. I ended up using a food processor first to grind as good as I could, then took a coffee grinder to really get this stuff fine. It is the consistency of powdered sugar! I have a bunch of tallow that I made awhile back, so all I need to do is combine these to make pemmican. I can make it as fatty as I want, I suppose. Have you ever made it? Any tips on just what to do?
_________________
When the power of love overcomes the love of power, the world will know peace.
- Jimi Hendrix

Every day you'll see the dust
Never get off the Bus!

Manaloa · Posted: Thu Feb 21, 2008 9:59 pm Post subject:

I haven't made it yet. I've dried meat in the oven before, because that's what my mom does for a Thai meat travel food. But it does cook it through, which is not what I'm looking for.

Alton Brown from the food network actually had a method for raw jerky that I'm debating on trying. It requires some hardware that I don't own though. So I'm debating on purchasing a unitasker dehydrator or purchasing a box fan, some air filters and some bungee cords.
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Manaloa

mae_west · Posted: Sun Feb 24, 2008 7:51 pm Post subject:

Tracy · Posted: Mon Feb 25, 2008 6:54 pm Post subject:

OMG Red, those eggs are going to be my new side dish! Replacing cheese.
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www.fearandloathinginthekitchen.com

Karen · Posted: Tue Apr 08, 2008 5:11 am Post subject:

Billi-Jean · Posted: Tue Apr 08, 2008 12:07 pm Post subject:

yup, otherwise you'll probably end up with a lumpy sauce...not that there would be anything wrong with that of course! LOL

Hmmm, would make a nice dip for meat!